Some of you will think I do nothing but travel. It is not true, but I know it seems that way. (Some of my friends think I travel ALL the time.) The past two years have had a little more than usual, I will admit.
Anyway, we are heading out for Thanksgiving. And at our destination, internet access is quite limited. I can see my e-mail periodically, but no blog visiting unless I go someplace that has wireless, which I usually do not have time for. We will be visiting Grandpa M and Grandma D. A year ago Grandma D was very sick, and she has not fully recovered. I will be cooking and such while we are there.
Chic and Chicklet are excited beyond belief. They LOVE visiting there. Grandpa M’s yard is 3 acres. That’s just the part he mows. They are not used to so much space and revel in it. (So do I.) They also get to see friends they love more than anyone. It will be a nice time.
I am slowly working through all the very heartfelt and nice comments from my two “tolerance” posts. But if I do not reply to your comment right away, know that I appreciate it. I was hoping to have more on this series by now, but life is busy, and the story has many facets. I do want to say that those posts were more of a background. The tolerance issue has bothered me for a long time, but how it applies to our family is the background for the much bigger story. I promise to get to it; it consumes my mind a lot these days.
I apologize I do not have a picture of the following recipe. I only make it on Thanksgiving, and last year I got sick that day so did not care much about taking pictures. It is my very favorite Thanksgiving food. (I turned it into Thanksgiving food.) Prince Charming does not like it (he has a few vegetable hang-ups), so I triple the recipe and eat the leftovers for a few days.
Company Brussels Sprouts
4 bacon strips, diced (I use soy “bacon”)
1 dozen Brussels sprouts, trimmed and halved
1 medium onion, chopped
2 Tablespoons snipped, fresh chives,
1 carrot, thinly sliced
10 stuffed green olives, sliced
1/2 teaspoon dried basil
1/3 cup dry white wine
1 teaspoon olive oil
pinch of salt
In a skillet fry bacon until just cooked. Drain, reserving 2 tablesppons of drippings. Add remaining ingredients; cook and stir over medium-high heat for 10-15 minutes or until Brussels sprouts are crisp-tender. Yield: 4 servings.
That’s the official version. Since I do not use “real” bacon, and I try to be healthy when it does not impair flavor, I do the soy bacon in the microwave, then saute everything in the wine for a while (leaving out the olive oil), then add the bacon at the end. I LOVE this stuff!
Have a Happy Thanksgiving if you live where it is celebrated. If not, just have a wonderful two weekends and a terrific week in between!